CN106578924A - Non-oil-fried instant hollow noodles and preparation method thereof - Google Patents
Non-oil-fried instant hollow noodles and preparation method thereof Download PDFInfo
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- CN106578924A CN106578924A CN201611016488.2A CN201611016488A CN106578924A CN 106578924 A CN106578924 A CN 106578924A CN 201611016488 A CN201611016488 A CN 201611016488A CN 106578924 A CN106578924 A CN 106578924A
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- powder
- noodles
- instant noodles
- hollow
- avenae nudae
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The present invention discloses non-oil-fried instant hollow noodles and a preparation method thereof, and belongs to the technical field of food processing. The non-oil-fried instant hollow noodles comprise the following raw materials in parts by weight: 60-85 parts of a mixture of highland barley flour and buckwheat flour, and 5-12 parts of sweet potato powder. The highland barley flour and buckwheat flour are compound enzyme modified highland barley flour and buckwheat flour. The present invention also discloses a preparation method of the non-oil-fried instant hollow noodles. The preparation method comprises the steps of dough kneading, squeezing and kneading, rolling, curing, molding, cooking, drying and packaging. The noodles have the advantages of being good in processing performance, strong in plasticity, good in taste and comprehensive in nutrition.
Description
Technical field
The present invention relates to a kind of non-fried instant noodle and preparation method thereof, belongs to food processing technology field.
Background technology
In daily life, instant noodles have become a kind of indispensable instant food, the production of the annual instant noodles of China and
Consumption, more than 70,000,000,000 bags, is instant noodles production and consumption state the biggest in the world, however, instant noodles are based on fried instant noodle, it is main
If sloughing most of moisture in fried mode, and it is set to shape, but the instant noodles fat content obtained using fried mode is surpassed
24% is crossed, and Petiolus Trachycarpi oil has been usually used as fried oils and fatss, Petiolus Trachycarpi oil has been also called " saturation oils and fatss ", because it contains more than 50%
Saturation oils and fatss, and human body reaches 97% to the digestion of Petiolus Trachycarpi oil, absorption.Fusing point is 40 degree of Petiolus Trachycarpi oil, be only used for doing soap and
Cosmetics；Fusing point is 24 degree, can be used to fried instant noodles and cooks cake；Fusing point be 12 degree can be used as edible vegetable oil.
But now what market was easiest to acquisition is the Petiolus Trachycarpi oil that fusing point is 24 degree.Such Petiolus Trachycarpi oil, saturated fatty acid content compares Adeps Sus domestica
It is also high, the coronary heart disease that is easy to get, hypertension have been eaten, it is a large amount of edible totally unfavorable to health the characteristics of with aggravation sclerosis of blood vessels, and it is oily
Fat is also easy to produce various oxides etc. and is unfavorable for healthy material during the frying of high temperature repeatedly.
Non-fried instant noodle is that noodles are first carried out steaming and decocting, Jing cold wind or hot blast and cold wind and hot blast combination again after steaming and decocting
Mode be dried.Publication No. CN103385421A as disclosed in State Intellectual Property Office was in 13 days November in 2013, name
Referred to as the patent of invention of " non-fried instant noodle and its production method ", which discloses the non-fried instant noodle by raw material face
Powder, potato starch, edible salt, edible alkali, sodium alginate, guar gum, composite phosphate and vitamin C are prepared from.First will
Various raw materials are placed in be added water in dough mixing machine and are mixed, and obtain dough；Gained dough is rolled successively, molding, will
Noodles after molding carry out steaming and decocting by steam, carry out hot air drying after steaming and decocting, carry out after being dried it is conventional air-cooled, it is air-cooled after carry out
Packaging.Although instant noodles obtained in the patent are non-fired, its baking temperature is higher, and the noodles after steaming and decocting are at relatively high temperatures
Rapidly it is dried, dry uniformity and dry mouthfeel below is bad；And the raw material that the patent is used is conventional flour
With Rhizoma Solani tuber osi flour, for instant noodles nutritive value aspect do not make bigger contribution.Coarse grain is added in daily instant food,
Contribute to the coarse-fibred disappearance for supplementing the permanent edible rice of human body, Semen Tritici aestivi is caused, improve the comprehensive of nutrition.
Semen avenae nudae is the big Planting Crops of Tibet Autonomous Region first, and it is grown in height above sea level 1800m to 4500m plateaus, is a kind of
The Plateau Characteristic hull-less barley class crop that green, high nutrition, health care are projected, 10-13.5% containing protein, fatty 1.8-
2.7%, carbohydrate more than 70%, crude fibre 0.87-1.4%, containing 16 kinds of aminoacid, and containing more rich mineral,
Vitamin, the characteristics of with high protein, high microsteping, homovitamin, low fat, low sugar.
But Semen avenae nudae flour is difficult to directly Semen avenae nudae flour be made into noodles because not containing mucedin, by various enzymes
It is mixed and modified to solve this problem.
The content of the invention
Present invention seek to address that non-fried instant noodle mouthfeel is not good in prior art, and existing non-fired and fried convenience
Face is prepared from using long patent flour, and crude fibre is not enough, not comprehensive enough the problem of nutrition, proposes a kind of hollow convenience of non-fired
Face, mainly by being modified to coarse grain Semen avenae nudae, Semen Fagopyri Esculenti, improves its adhesive and chewy, improves the plasticity that coarse grain makes face, tool
It is nutritious comprehensively, it is in good taste, the characteristics of shorten brewing time.
In order to realize foregoing invention purpose, technical scheme is as follows：
A kind of hollow instant noodles of non-fired, including following raw material by weight：The mixture 60～85 of Semen avenae nudae powder, Fagopyrum esculentum Moench powder
Part, 5～12 parts of sweet potato powder, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder.
Semen avenae nudae is glucosan highest crops of β mono- in wheat crops in the world, according to detection highland barley Beta-dextran average content
For 6.57%, improved seeds Semen avenae nudae 25 can 8.6%, be 50 times of Semen Tritici aestivi average content.Beta glucan by reduce intestinal mucosa with
The contact of carcinogen and suppress the biological agent of carcinogenic dimension indirectly preventing colon cancer；By blood fat reducing and the synthesis of cholesterol reducing
Prevention of cardiovascular disease：Diabetes are prevented and treated by controlling blood glucose.With the work for improving body defenses ability, adjusting physiological rhythm
With.Show further accordance with American science research, Semen avenae nudae in addition to beta-glucan, Semen avenae nudae also containing a kind of special cholesterol suppress because
Son, its content about 100-150 milligrams of per kilogram.In addition, the Semen avenae nudae also total effectses fiber content 16% containing Semen avenae nudae, wherein not
Solubility curative effect fiber 9.68%, solubility curative effect fiber 6.37%, the former is 8 times of Semen Tritici aestivi, and the latter is 15 times of Semen Tritici aestivi.Meals
Fiber has bowel relieving relieving constipation, removes the good effects of vivotoxin, is the street cleaner of digestion；Also contain thiamine in Semen avenae nudae
The rare nutritional labeling such as element, containing the healthy inorganic elementss of multiple beneficial.
Semen Fagopyri Esculenti contains abundant dietary fiber, and its content is 10 times of typically refined rice；Ferrum, manganese, zinc that Semen Fagopyri Esculenti contains
It is also abundant than general corn Deng trace element.Containing abundant vitamin B group, Vitamin E, chromium, phosphorus, calcium, ferrum, lysine, amino
Acid, fatty acid, linoleic acid, niacin, nicotinic acid, rutin etc..
Semen avenae nudae, Semen Fagopyri Esculenti are modified by compound enzyme, the plasticity of Semen avenae nudae, Semen Fagopyri Esculenti can be improved, improved between flour
Adhesive, improve noodles chewy, meanwhile, by the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder, itself nutrition be more easy to by
Absorption of human body.
Compound enzyme of the present invention is preferably glucoseoxidase, xylanase, protease and phytase.
Wherein, glucoseoxidase has can give noodles flavour, good quality, additionally it is possible to increase instant noodles
Nutrition, improve existing instant noodles in the minds of people " junk food " bad taste in one's mouth；Xylanase can improve network gluten
Elasticity, strengthens the stability of dough, improves processing characteristics, the characteristics of improve end product quality；Although protease has reduces flour
Biceps, reduces the shortcoming of Dough Adhesion, but protease can improve the toughness of noodles, be that noodles bring good chewiness；
Contain 6 phosphoric acid groups in phytase, with powerful complexing power, phytic acid and protein, calcium, manganese, ferrum etc. inorganic salt and
Vitamin etc. is chelated, and prevents them from being utilized, and limits the activity of inorganic salt in flour, using phytase, can be made in dough
Hydrolysis of phytic acid, releases its chelating, eliminates antinutritional factor, improves the utilization rate of nutrient substance in flour, produces bread and contains
The inorganic salt of greater activity, it is easily absorbed by the body.By being used in combination for four kinds of enzyme agent, modified Semen avenae nudae, buckwheat are enabled to
Wheat brings more comprehensive nutrition and good processing characteristics for convenience of face, improves the plasticity of noodles.
Further preferably, also include in instant noodles raw material of the present invention 5～10 portions of Rhizoma amorphophalli powders, 3～7 parts of Semen Maydis powder, 3～7 parts
At least one in dehydrated potato powder, further to improve the adhesive of coarse grain flour, improves the processability during noodle production
Energy.
At least one in 0.5～3 part of guar gum, 1～4 part of casein is may also include in raw material；Guar gum and cheese
Albumen can play a part of thickening to flour, improve the adhesive force between coarse grain flour, and that further improves coarse grain flour can
Plasticity.
Compound enzyme modification is specially：By dried 35～45% Semen avenae nudae powder, 25～35% Fagopyrum esculentum Moench powder, 2～4% Fructus Vitis viniferae glycosyloxies
Change enzyme, 1～3% xylanase, 0.2～0.8% protease, 1～2% phytase, 15～25% water and 1～2% Sal, stirring is equal
After even, it is 6.5 to adjust pH value, at 30～45 DEG C, after 24～36h of enzymolysis, removes enzyme liquid, drying.
In above-mentioned modifying process, Semen avenae nudae powder, the fineness of Fagopyrum esculentum Moench powder are preferably 60～80 mesh, the coarse grain in the range of this fineness
Preferably, in process plasticity is more preferable for dough, and the mouthfeel of finished product instant noodles is optimal for the enzyme modification effect of powder.
It is a further object to provide the preparation method of the hollow instant noodles of the non-fired, specifically includes following step
Suddenly：
1）Dough-making powder
The Semen avenae nudae powder of the compound enzyme modification for weighing by weight, Fagopyrum esculentum Moench powder, sweet potato powder are placed in dough mixing machine, 25～40 parts are added
Water is mixed, and the mixing time is 10～20min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 15～25min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 15～25 DEG C, after 8～15min of stirring, extruded machine extrusion molding,
The extruder is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.15～0.25Mpa, and digestion time is 1～2min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 10～15 DEG C,
Drying time is 20～35min, and the baking temperature of high temperature is 60～80 DEG C, and drying time is 30～50min；Wrap after drying
Dress.
Above-mentioned steps 3）In, described mixing speed is 7～9r/min.
Maturing process equivalent to awake face process, effect one of be to make moisture penetrate into protein colloid particle to greatest extent
Inside, is allowed to imbibition, and mutual adhesion further forms gluten network tissue；The two of effect are, by stirring at low speed, to remove
Dough internal stress, stablizes internal structure；Mixing speed crosses conference causes the adhesive of noodles bad, and mixing speed is too small to be made
Difficult into stirring, it is uneven that noodles are proofed, and internal structure is unstable.
Above-mentioned steps 4）In, noodles gelatinization degree >=85% after steaming and decocting.
Above-mentioned steps 5）In, the internal diameter of the dried hollow instant noodles is 0.3～0.5mm, and external diameter is 0.7～1.2
Mm, the thickness of instant noodles is 0.4～0.7mm.
The invention has the advantages that：
（1）It is of the invention compared with common instant noodles of the prior art, in material choice, using coarse grain Semen avenae nudae and Semen Fagopyri Esculenti, enrich
While instant noodles kind, the nutrition of instant noodles is improved, coarse grain is modified by compound enzyme, modified coarse grain has more
Good adhesive, more excellent processing characteristics, finished product brews rear mouthfeel and good quality.The non-fried instant noodle of the present invention for hollow,
After brewing it is tasty more preferably, and substantially reduce brewing time；In addition, the instant noodles processing technology of the present invention is non-fired, not only
Do not have because of the problem of the negative unhealthy that oils and fatss are exceeded and oils and fatss bring for Petiolus Trachycarpi oil, because the addition of coarse grain Semen avenae nudae, makes
Obtain instant noodles of the invention more healthy, and with health care, substantially improve instant noodles and be considered as " junk food " by people
Bad taste in one's mouth.
（2）Mixture of the compound enzyme for glucoseoxidase, xylanase, protease and phytase that be modified of the invention, Portugal
Glucoseoxidase, xylanase and phytase synergism are strong, with flour strength is improved, improve the processability of coarse grain instant noodles
The advantage of energy；Although protease has reduces flour strength, the shortcoming of Dough Adhesion is reduced, protease can improve noodles
Toughness, the control of throughput, the advantage of protease compensates its defect fully, is that noodles bring good chewiness, and mouthfeel is more
It is good.
（3）For the quality for further improving instant noodles, may also include in raw material of the present invention 5～10 portions of Rhizoma amorphophalli powders, 3～7 parts
At least one in Semen Maydis powder, 3～7 parts of dehydrated potato powders；At least one in 0.5～3 part of guar gum, 1～4 part of casein.
The Main Ingredients and Appearance of Rhizoma amorphophalli powder is glucomannan, and it does not comprise only the first more than 10 kinds of aminoacid and lot of trace of needed by human body
Element, it may have the characteristic such as low-protein, low fat high microsteping, good water absorption, expansion rate height, medicinal efficacy. with blood fat reducing, drop
Blood glucose, blood pressure lowering, fat-reducing, beauty, health care, relieving constipation and wait more effects.In addition Rhizoma amorphophalli powder contains gelatinous mass, with raising
The characteristics of adhesive between flour；Semen Maydis powder and dehydrated potato powder can enrich the nutrition species of instant noodles, improve the toughness of instant noodles；
Guar gum and casein can improve the processing characteristics of flour, improve the plasticity of noodles.
（4）In the preparation method of the present invention, the dry run of the present invention was divided into for three stages, and the first stage is cold drying,
Noodles moisture after general steaming and decocting is 28 DEG C or so, if be dried at relatively high temperatures at the very start, moisture rapid evaporation
When vesicle can be formed in noodles, noodles can be caused to rupture in brewing process, affect instant noodles quality；First stage low temperature
Dry run is adopted send cold wind mode to be dried；Second stage baking temperature is 60～80 DEG C, mainly by moisture in noodles
Dried, in order to prevent drying time longer, noodles are harder, extended the problem of noodles brewing time, then carried out low for the third time
Temperature is dried, identical with the cold drying temperature and time of first stage, reaches and is thoroughly dried instant noodles, and noodles are not result in again
It is dried excessive, the bad problem for brewing.
（5）The step of present invention prepares instant noodles 3）In, mixing speed is 7～9r/min.Maturing process is equivalent to awake face
Process, one of effect is to make moisture penetrate into protein colloid inside particles to greatest extent, is allowed to imbibition, mutually viscous
Even, gluten network tissue is further formed；The two of effect are, by stirring at low speed, to remove dough internal stress, make internal structure steady
It is fixed；Mixing speed crosses conference causes the adhesive of noodles bad, and mixing speed is too small to cause stirring difficult, and noodles are proofed not
Uniformly, internal structure is unstable.
（6）The step of present invention prepares instant noodles 4）In, gelatinization degree >=85% of bar behind steaming and decocting, gelatinizing is starch granuless
The swelling that absorbs water at moderate temperatures splits, and forms pasty state, and starch molecule becomes confusing array by arrangement according to certain rules, so that
Enzyme molecule is easily accessible between molecule, it is easy to digested and assimilated.The higher quality for showing noodles of gelatinization degree is higher, and noodles are thin, boil
Time is short.
Specific embodiment
Embodiment 1
A kind of hollow instant noodles of non-fired, including following raw material by weight：60 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
5 parts of sweet potato powder, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder.Compound enzyme includes
Xylanase, protease, pentosanase, lipolytic enzyme, phytase, glucoseoxidase etc., it is optional it is therein two or more.
Embodiment 2
A kind of hollow instant noodles of non-fired, including following raw material by weight：85 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
12 parts of sweet potato powder, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder；Compound enzyme is
The mixture of glucoseoxidase, xylanase, protease and phytase.
Embodiment 3
A kind of hollow instant noodles of non-fired, including following raw material by weight：70 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
8 parts of sweet potato powder, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder；Compound enzyme is Portugal
The mixture of glucoseoxidase, xylanase, protease and phytase.
The compound enzyme of the present embodiment is prepared by the following method：By dried 39% Semen avenae nudae powder, 25% Fagopyrum esculentum Moench powder, 4% Fructus Vitis viniferae
Carbohydrate oxidase, 3% xylanase, 0.8% protease, 2% phytase, 25% water and 1.2% Sal after stirring, adjust pH value
For 6.5, at 30 DEG C, after enzymolysis 36h, enzyme liquid, drying are removed.
Embodiment 4
A kind of hollow instant noodles of non-fired, including following raw material by weight：80 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
6 parts of sweet potato powder, 5 portions of Rhizoma amorphophalli powders, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder；
Compound enzyme is the mixture of glucoseoxidase, xylanase, protease and phytase.
The compound enzyme of the present embodiment is prepared by the following method：By dried 45% Semen avenae nudae powder, 30% Fagopyrum esculentum Moench powder, 2% Fructus Vitis viniferae
Carbohydrate oxidase, 1% xylanase, 0.2% protease, 1.8% phytase, 18% water and 2% Sal after stirring, adjust pH value
For 6.5, at 45 DEG C, after enzymolysis 24h, enzyme liquid, drying are removed.
Embodiment 5
A kind of hollow instant noodles of non-fired, including following raw material by weight：65 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
5.5 parts of sweet potato powder, 3 parts of Semen Maydis powder, 10 portions of Rhizoma amorphophalli powders, 0.5 part of guar gum, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is multiple
The modified Semen avenae nudae powder of synthase and Fagopyrum esculentum Moench powder；Compound enzyme is the mixing of glucoseoxidase, xylanase, protease and phytase
Thing.
The compound enzyme of the present embodiment is prepared by the following method：By dried 43% Semen avenae nudae powder, 35% Fagopyrum esculentum Moench powder, 3.5% Portugal
Glucoseoxidase, 2% xylanase, 0.5% protease, 1% phytase, 15% water and 1% Sal after stirring, adjust pH value
For 6.5, at 45 DEG C, after enzymolysis 24h, enzyme liquid, drying are removed.
In the present embodiment, the fineness of Semen avenae nudae powder is 70 mesh, and the fineness of Fagopyrum esculentum Moench powder is 70 mesh.
Embodiment 6
A kind of hollow instant noodles of non-fired, including following raw material by weight：70 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
9 parts of sweet potato powder, 8 portions of Rhizoma amorphophalli powders, 3 parts of dehydrated potato powders, 1 part of casein, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is compound enzyme
Modified Semen avenae nudae powder and Fagopyrum esculentum Moench powder；Compound enzyme is the mixture of glucoseoxidase, xylanase, protease and phytase.
The compound enzyme of the present embodiment is prepared by the following method：By dried 38% Semen avenae nudae powder, 33% Fagopyrum esculentum Moench powder, 3.5% Portugal
Glucoseoxidase, 2.5% xylanase, 0.6% protease, 1.4% phytase, 19.5% water and 1.5% Sal, after stirring,
It is 6.5 to adjust pH value, at 35 DEG C, after enzymolysis 30h, removes enzyme liquid, drying.
In the present embodiment, the fineness of Semen avenae nudae powder is 80 mesh, and the fineness of Fagopyrum esculentum Moench powder is 80 mesh.
Embodiment 7
A kind of hollow instant noodles of non-fired, including following raw material by weight：62 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
6 parts of sweet potato powder, 7 parts of dehydrated potato powders, 7 parts of Semen Maydis powder, 3 parts of guar gum, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is compound
Semen avenae nudae powder and Fagopyrum esculentum Moench powder after enzyme modification；Compound enzyme is the mixing of glucoseoxidase, xylanase, protease and phytase
Thing.
The compound enzyme of the present embodiment is prepared by the following method：By dried 42% Semen avenae nudae powder, 32% Fagopyrum esculentum Moench powder, 3.5% Portugal
Glucoseoxidase, 2.5% xylanase, 0.7% protease, 1.3% phytase, 16% water and 2% Sal after stirring, are adjusted
PH value is 6.5, at 40 DEG C, after enzymolysis 28h, removes enzyme liquid, drying.In the present embodiment, the fineness of Semen avenae nudae powder is 60 mesh,
The fineness of Fagopyrum esculentum Moench powder is 60 mesh.
Embodiment 8
A kind of hollow instant noodles of non-fired, including following raw material by weight：78 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
6 parts of sweet potato powder, 3 portions of Rhizoma amorphophalli powders, 4 parts of dehydrated potato powders, 4 parts of Semen Maydis powder, 4 parts of caseins, described Semen avenae nudae powder and described Semen Fagopyri Esculenti
Powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder；Compound enzyme is glucoseoxidase, xylanase, protease and phytase
Mixture.
The compound enzyme of the present embodiment is prepared by the following method：By dried 37% Semen avenae nudae powder, 33% Fagopyrum esculentum Moench powder, 3% Fructus Vitis viniferae
Carbohydrate oxidase, 1% xylanase, 0.8% protease, 1.2% phytase, 23% water and 1% Sal after stirring, adjust pH value
For 6.5, at 45 DEG C, after enzymolysis 24h, enzyme liquid, drying are removed.In the present embodiment, the fineness of Semen avenae nudae powder is 60 mesh, Semen Fagopyri Esculenti
The fineness of powder is 60 mesh.
The preparation method of the described hollow instant noodles of this enforcement is as follows：
1）Dough-making powder
By Semen avenae nudae powder, Fagopyrum esculentum Moench powder, sweet potato powder, Rhizoma amorphophalli powder, dehydrated potato powder, the Semen Maydiss of the compound enzyme modification weighed by above-mentioned weight portion
Powder and casein are placed in dough mixing machine, add 25 parts of water to be mixed, and the mixing time is 10min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 15min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 15 DEG C, after stirring 15min, extruded machine extrusion molding, the extrusion
Machine is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.15Mpa, and digestion time is 2min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 10 DEG C, is dried
Time is 35min, and the baking temperature of high temperature is 60 DEG C, and drying time is 50min；Pack after drying.
Embodiment 9
A kind of hollow instant noodles of non-fired, including following raw material by weight：68 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
10 parts of sweet potato powder, 6 parts of dehydrated potato powders, 5 parts of Semen Maydis powder, 1 part of guar gum, 2 parts of caseins, described Semen avenae nudae powder and described
Fagopyrum esculentum Moench powder is the modified Semen avenae nudae powder of compound enzyme and Fagopyrum esculentum Moench powder；Compound enzyme is glucoseoxidase, xylanase, protease and plant
The mixture of sour enzyme.
The compound enzyme of the present embodiment is prepared by the following method：By dried 45% Semen avenae nudae powder, 30% Fagopyrum esculentum Moench powder, 4% Fructus Vitis viniferae
Carbohydrate oxidase, 3% xylanase, 0.5% protease, 1.3% phytase, 15% water and 1.2% Sal after stirring, adjust PH
It is worth for 6.5, at 35 DEG C, after enzymolysis 32h, removes enzyme liquid, drying.In the present embodiment, the fineness of Semen avenae nudae powder is 80 mesh, buckwheat
The fineness of flour is 60 mesh.
The hollow convenient preparation method of the present embodiment is as follows：
1）Dough-making powder
By Semen avenae nudae powder, Fagopyrum esculentum Moench powder, sweet potato powder, dehydrated potato powder, Semen Maydis powder, the guar gum of the compound enzyme modification for weighing by weight
It is placed in dough mixing machine with casein, adds 40 parts of water to be mixed, the mixing time is 20min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 25min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 25 DEG C, after stirring 8min, extruded machine extrusion molding, the extrusion
Machine is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.25Mpa, and digestion time is 1min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 15 DEG C, is dried
Time is 20min, and the baking temperature of high temperature is 80 DEG C, and drying time is 30min；Pack after drying.
Embodiment 10
A kind of hollow instant noodles of non-fired, including following raw material by weight：83 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
5 parts of sweet potato powder, 8 portions of Rhizoma amorphophalli powders, 1.2 parts of guar gum, 3 parts of caseins, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is compound
Semen avenae nudae powder and Fagopyrum esculentum Moench powder after enzyme modification；Compound enzyme is the mixing of glucoseoxidase, xylanase, protease and phytase
Thing.
The compound enzyme of the present embodiment is prepared by the following method：By dried 40% Semen avenae nudae powder, 31% Fagopyrum esculentum Moench powder, 4% Fructus Vitis viniferae
Carbohydrate oxidase, 2% xylanase, 0.5% protease, 1.3% phytase, 20% water and 1.2% Sal after stirring, adjust PH
It is worth for 6.5, at 40 DEG C, after enzymolysis 34h, removes enzyme liquid, drying.In the present embodiment, the fineness of Semen avenae nudae powder is 60 mesh, buckwheat
The fineness of flour is 60 mesh.
The hollow of the present embodiment facilitates noodle producing method as follows：
1）Dough-making powder
By the Semen avenae nudae powder of the compound enzyme modification for weighing by weight, Fagopyrum esculentum Moench powder, sweet potato powder, Rhizoma amorphophalli powder, guar gum and casein
In being placed in dough mixing machine, 32 parts of water are added to be mixed, the mixing time is 15min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 20min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 20 DEG C, after stirring 10min, extruded machine extrusion molding, the extrusion
Machine is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.2Mpa, and digestion time is 1.5min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 12 DEG C, is dried
Time is 30min, and the baking temperature of high temperature is 70 DEG C, and drying time is 40min；Pack after drying.
Embodiment 11
A kind of hollow instant noodles of non-fired, including following raw material by weight：60 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
12 parts of sweet potato powder, 7 portions of Rhizoma amorphophalli powders, 1 part of guar gum, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is that compound enzyme is modified
Semen avenae nudae powder and Fagopyrum esculentum Moench powder；Compound enzyme is the mixture of glucoseoxidase, xylanase, protease and phytase.
The compound enzyme of the present embodiment is prepared by the following method：By dried 40% Semen avenae nudae powder, 31% Fagopyrum esculentum Moench powder, 2% Fructus Vitis viniferae
Carbohydrate oxidase, 2% xylanase, 0.5% protease, 1.5% phytase, 22% water and 1% Sal after stirring, adjust pH value
For 6.5, at 30 DEG C, after enzymolysis 32h, enzyme liquid, drying are removed.In the present embodiment, the fineness of Semen avenae nudae powder is 80 mesh, Semen Fagopyri Esculenti
The fineness of powder is 80 mesh.
The preparation method of the hollow instant noodles of the present embodiment is as follows：
1）Dough-making powder
The Semen avenae nudae powder of the compound enzyme modification for weighing by weight, Fagopyrum esculentum Moench powder, sweet potato powder, Rhizoma amorphophalli powder, guar gum are placed in into dough-making powder
In machine, 35 parts of water are added to be mixed, the mixing time is 12min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 18min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 22 DEG C, after stirring 12min in the case where rotating speed is 7r/min, extruded machine
Extrusion molding, the extruder is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.18Mpa, and digestion time is 2min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 12 DEG C, is dried
Time is 28min, and the baking temperature of high temperature is 65 DEG C, and drying time is 35min；Pack after drying.
Embodiment 12
The present embodiment is with the difference of embodiment 11：
Step 3）In, speed of agitator is 9 r/min.
Step 5）In, the baking temperature of the low temperature is 14 DEG C, and drying time is 32min, and the baking temperature of high temperature is
75 DEG C, drying time is 45min.
Embodiment 13
A kind of hollow instant noodles of non-fired, including following raw material by weight：72 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
5 parts of sweet potato powder, 8 portions of Rhizoma amorphophalli powders, 1.8 parts of guar gum, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is that compound enzyme is modified
Semen avenae nudae powder and Fagopyrum esculentum Moench powder；Compound enzyme is the mixture of glucoseoxidase, xylanase, protease and phytase.
The compound enzyme of the present embodiment is prepared by the following method：By dried 40% Semen avenae nudae powder, 29% Fagopyrum esculentum Moench powder, 3% Fructus Vitis viniferae
Carbohydrate oxidase, 1.2% xylanase, 0.3% protease, 1.5% phytase, 24% water and 1% Sal after stirring, adjust PH
It is worth for 6.5, at 30 DEG C, after enzymolysis 32h, removes enzyme liquid, drying.In the present embodiment, the fineness of Semen avenae nudae powder is 60 mesh, buckwheat
The fineness of flour is 60 mesh.
The preparation method of the hollow instant noodles of the present embodiment is as follows：
1）Dough-making powder
The Semen avenae nudae powder of the compound enzyme modification for weighing by weight, Fagopyrum esculentum Moench powder, sweet potato powder, Rhizoma amorphophalli powder, guar gum are placed in into dough-making powder
In machine, 40 parts of water are added to be mixed, the mixing time is 10min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 25min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 25 DEG C, after stirring 12min, extruded machine extrusion molding, the extrusion
Machine is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.15Mpa, and digestion time is 2min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 10 DEG C, is dried
Time is 20min, and the baking temperature of high temperature is 80 DEG C, and drying time is 50min；Pack after drying.
In the present embodiment, step 3）The rotating speed of middle blender is 8/min.
Step 4）In, the noodles gelatinization degree after steaming and decocting is 85%.
Step 5）In, the internal diameter of dried hollow instant noodles is 0.3mm, and external diameter is 0.7 mm.
Embodiment 14
A kind of hollow instant noodles of non-fired, including following raw material by weight：72 parts of the mixture of Semen avenae nudae powder, Fagopyrum esculentum Moench powder,
5 parts of sweet potato powder, 6 portions of Rhizoma amorphophalli powders, 4 parts of Semen Maydis powder, 1.5 parts of guar gum, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder is compound
Semen avenae nudae powder and Fagopyrum esculentum Moench powder after enzyme modification；Compound enzyme is the mixing of glucoseoxidase, xylanase, protease and phytase
Thing.
The compound enzyme of the present embodiment is prepared by the following method：By dried 40% Semen avenae nudae powder, 29% Fagopyrum esculentum Moench powder, 3% Fructus Vitis viniferae
Carbohydrate oxidase, 1.2% xylanase, 0.3% protease, 2% phytase, 24% water and 1.5% Sal after stirring, adjust PH
It is worth for 6.5, at 45 DEG C, after enzymolysis 24h, removes enzyme liquid, drying.In the present embodiment, the fineness of Semen avenae nudae powder is 80 mesh, buckwheat
The fineness of flour is 80 mesh.
1）Dough-making powder
The Semen avenae nudae powder of the compound enzyme modification for weighing by weight, Fagopyrum esculentum Moench powder, sweet potato powder, Rhizoma amorphophalli powder, Semen Maydis powder, guar gum are put
In dough mixing machine, 40 parts of water are added to be mixed, the mixing time is 20min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 17min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 25 DEG C, after stirring 8min, extruded machine extrusion molding, the extrusion
Machine is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.19Mpa, and digestion time is 2min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 11 DEG C, is dried
Time is 25min, and the baking temperature of high temperature is 75 DEG C, and drying time is 36min；Pack after drying.
In the present embodiment, step 3）The rotating speed of middle blender is 8/min.
Step 4）In, the noodles gelatinization degree after steaming and decocting is 88%.
Step 5）In, the internal diameter of dried hollow instant noodles is 0.5mm, and external diameter is 1.2 mm.
Embodiment 15
The present embodiment is with the difference of embodiment 14：
Step 4）In, the noodles gelatinization degree after steaming and decocting is 90%.
Step 5）In, the internal diameter of dried hollow instant noodles is 0.4mm, and external diameter is 0.9 mm.
The hollow instant noodles of non-fired obtained in above-described embodiment 1～15 are entered with the common instant noodles of 3 bags bought on the market
Row sensory test, mode is tested to ask 54 people to foretaste by brewing time, tasty ability, chewy and smooth sense, as a result as follows
Table 1：
Form explanation：Brewing time is referred to and brewed to instant noodles with boiled water, to without the time needed for hard core；Tasty ability, chewy,
Smooth sense is to feel that being evaluated, benchmark is matched group with the person of foretasting（Commercial common instant noodles）.
By table 1, the brewing time of the non-fired macaroni of the present invention is significantly shorter than common instant noodles, by the inner
Portion is hollow, and the more solid common instant noodles of tasty ability are good, additionally by compound enzyme modification is carried out to Semen avenae nudae, Semen Fagopyri Esculenti, significantly
Improve the chewy of its noodle and smooth sense so that the noodles of the present invention have the high dietary-fiber that miscellaneous grain crops have, high micro
Element, is provided simultaneously with the chewy of Semen Tritici aestivi flour, and taste is better；In addition, as the preferred of the present invention, can also add 5～10 parts
At least one in Rhizoma amorphophalli powder, 3～7 parts of Semen Maydis powder, 3～7 parts of dehydrated potato powders, 0.5～3 part of guar gum, 1～4 part of casein
In at least one, further lift nutrition and the chewy of instant noodles, can be seen that from embodiment 4 to 15, the quality of noodles is obtained
Further lifting.
The present invention is by the selection to instant noodles flour material, and the adjustment of technique, and obtained instant noodles have nutrition
Value is high, and the tasty effect of noodles and chewy are good, the advantage that brewing time is short and fat content is low.
The above, is only presently preferred embodiments of the present invention, not does any pro forma restriction to the present invention, it is every according to
According to any simple modification, equivalent variations that the technical spirit of the present invention is made to above example, the protection of the present invention is each fallen within
Within the scope of.
Claims (10)
1. hollow instant noodles of a kind of non-fired, it is characterised in that：Including following raw material by weight：Semen avenae nudae powder, Fagopyrum esculentum Moench powder
60～85 parts of mixture, 5～12 parts of sweet potato powder, described Semen avenae nudae powder and described Fagopyrum esculentum Moench powder are the modified Semen avenae nudae of compound enzyme
Powder and Fagopyrum esculentum Moench powder.
2. hollow instant noodles of non-fired as claimed in claim 1, it is characterised in that：Described compound enzyme is that Fructus Vitis viniferae is glycoxidative
The mixture of enzyme, xylanase, protease and phytase.
3. hollow instant noodles of non-fired as claimed in claim 2, it is characterised in that：Described compound enzyme modification is specially：Will
Dried 35～45% Semen avenae nudae powder, 25～35% Fagopyrum esculentum Moench powder, 2～4% glucoseoxidases, 1～3% xylanase, 0.2～0.8%
Protease, 1～2% phytase, 15～25% water and 1～2% Sal, after stirring, it is 6.5 to adjust pH value, in 30～45 DEG C
Under, after 24～36h of enzymolysis, remove enzyme liquid, drying.
4. hollow instant noodles of non-fired as claimed in claim 3, it is characterised in that：The Semen avenae nudae powder, the fineness of Fagopyrum esculentum Moench powder are
60～80 mesh.
5. hollow instant noodles of non-fired as claimed in claim 1, it is characterised in that：Also include 5～10 parts in described raw material
At least one in Rhizoma amorphophalli powder, 3～7 parts of Semen Maydis powder, 3～7 parts of dehydrated potato powders.
6. hollow instant noodles of non-fired as claimed in claim 1, it is characterised in that：Also include 0.5～3 part in described raw material
At least one in guar gum, 1～4 part of casein.
7. the preparation method of the hollow instant noodles of non-fired as claimed in claim 1, it is characterised in that：The preparation method includes
Following steps：
1）Dough-making powder
The Semen avenae nudae powder of the compound enzyme modification for weighing by weight, Fagopyrum esculentum Moench powder, sweet potato powder are placed in dough mixing machine, 25～40 parts are added
Water is mixed, and the mixing time is 10～20min, obtains dough；
2）Squeeze and rub, roll
Dough is carried out repeatedly crowded rub, rolls 15～25min；
3）Ripening, molding
The dough of calendering is transferred in aging machine, at 15～25 DEG C, after 8～15min of stirring, extruded machine extrusion molding,
The extruder is the hollow noodles extruder with hollow molding device；
4）Steaming and decocting
Noodles after molding are carried out into steaming and decocting under steam, cooking pressure is 0.15～0.25Mpa, and digestion time is 1～2min；
5）It is dried, packs
Well-done noodles are sequentially passed through into low temperature, high temperature, cold drying；The baking temperature of the low temperature is 10～15 DEG C,
Drying time is 20～35min, and the baking temperature of high temperature is 60～80 DEG C, and drying time is 30～50min；Wrap after drying
Dress.
8. the preparation method of the hollow instant noodles of non-fired as claimed in claim 7, it is characterised in that：Step 3）In, it is described
Mixing speed is 7～9r/min.
9. the preparation method of the hollow instant noodles of non-fired as claimed in claim 7, it is characterised in that：Step 4）In, it is described
Noodles gelatinization degree >=85% after steaming and decocting.
10. the preparation method of the hollow instant noodles of non-fired as claimed in claim 7, it is characterised in that：Step 5）In, it is described dry
The internal diameter of the hollow instant noodles after dry is 0.3～0.5mm, and external diameter is 0.7～1.2 mm.
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